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Supposed to dip into the 30s a few nights this week. They're not calling for the first hard freeze of the season, but I decided to play it safe and harvest the last of the herbs, along with the bell peppers that had started to go red. I tied sprigs of herbs--Texas tarragon, chives, rosemary--together and stuck them in paper sacks to dry. Brought the potted thyme plant inside. Trimmed the curly parsley and stashed it in the fridge. I left the pair of potted rosemary bushes outside for now. They're big, and I'm not sure whether to try to bring them inside for the winter. There's only one decent south-facing window, and there's not enough room for all the plants that would need to go there. So, I may lose the rosemary. Point to remember for next year--it is indeed possible to have too much rosemary.
There are still a few bell peppers outside, a couple of solid greenies and some half-grown ones that I fear may not be long for this world. The basil are pretty much shot, leaves faded and browning from cold. I've plenty of pesto in the freezer, and am pretty much basiled-out at this point. It's a summer herb, and summer's past. Time for squash and pumpkin and root veggies.
Note: If you roast a carrot long enough, it becomes almost syrupy sweet.
There are still a few bell peppers outside, a couple of solid greenies and some half-grown ones that I fear may not be long for this world. The basil are pretty much shot, leaves faded and browning from cold. I've plenty of pesto in the freezer, and am pretty much basiled-out at this point. It's a summer herb, and summer's past. Time for squash and pumpkin and root veggies.
Note: If you roast a carrot long enough, it becomes almost syrupy sweet.
